丁香
| Name (CN) | 丁香 (Dīng xiāng) |
|---|---|
| Synonyms (CN) | 公丁香、丁子、公丁、丁子香、大花、如字香、雄公丁香、瘦香娇、支解香 |
| Name (EN) | Clove, Syzygium Aromaticum, Clove Tree |
| Scientific name(s) | Caryophylli Flos |
| Used section | Flower buds |
| Taste | Spicy |
| Channel Tropism | Induce in the spleen, stomach, lung and kidney meridians. |
| Cold/Hot properties | Warm |
| Group | Plant [Condiments] |
| Origin | The dried flower buds of Eugenia caryophllata Thunb. in the Myrtle family. |
|---|---|
| Function and treatment | Warming the middle of the body and subduing rebellion, tonifying the kidney and aiding Yang. For deficiency of the spleen and stomach, erratic vomiting, diarrhea with little food, cold pain in the heart and abdomen, and impotence of the kidneys. |
| Origin and best harvesting period | Clove is found in China's Hainan province and the Leizhou peninsula, but is generally produced in relatively small quantities. It is native to Indonesia, and is also produced in Sri Lanka and Zanzibar. It flowers and bears fruit in 4-5 years after planting and is in full production in 15-20 years, with a lifespan of over 100 years. There are two flowering periods each year, from December to February and from April to June. Harvesting takes place from February-July. The flower buds are ready to be harvested when they are budding and slightly reddish. Cut the buds or flowering branches with pruning shears on a sunny day after the dew has dried or in the late afternoon. Place the buds in the sun on a bamboo curtain or on the floor for 4-6 days until they are brittle and easy to break. |